Pad Thai with Tofu

Pad Thai with Tofu
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    15

Experience the vibrant tapestry of Thai cuisine with this delightful Pad Thai. A symphony of sweet, sour, and spicy notes dances on your palate, perfectly complemented by the satisfying chew of rice noodles and the subtle nutty flavor of tofu. This dish is a guaranteed crowd-pleaser, offering a harmonious balance of textures and tastes.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Cholesterol
    47 mg
  • Fiber
    3 g
  • Protein
    14 g
  • Saturated Fat
    3 g
  • Sodium
    1579 mg
  • Sugar
    8 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a bowl, gently coat the cubed tofu with cornstarch, ensuring an even layer. (Prep time: 5 minutes)

02

Step

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Fry the tofu until golden brown and slightly crispy on all sides, approximately 1 to 2 minutes per side. Remove from wok and set aside. (Cook time: 5-7 minutes)

03

Step

Place the rice noodles in a bowl and cover them with boiling water. Let them soak until softened but still slightly firm, about 3 minutes. Drain well. (Soak time: 3 minutes)

04

Step

In a saucepan over low heat, combine the water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes. Stir continuously until the sugar dissolves and the flavors meld together, about 5 minutes. (Sauce Prep: 5 minutes)

05

Step

Heat the remaining 1 tablespoon of vegetable oil in the wok over medium-high heat. Add the tofu, noodles, and sliced onion to the wok. Cook, stirring frequently, until the noodles soften and the tofu is nicely browned, approximately 3 minutes. (Cook time: 3 minutes)

06

Step

Gradually pour the sauce over the noodle mixture, stirring constantly to ensure the noodles are evenly coated and absorb the flavorful sauce. (Combine: 2 minutes)

07

Step

Push the noodle mixture to one side of the wok. Crack the egg onto the empty side and scramble it until it begins to set, about 30 seconds to 1 minute. Gently incorporate the egg into the noodles. (Egg: 1 minute)

08

Step

Transfer the Pad Thai to a serving dish and garnish generously with chopped spring onions, crushed peanuts, and lime wedges. Serve immediately. (Garnish: 1 minute)

For a richer flavor, consider adding a splash of fish sauce to the sauce.
Adjust the amount of sriracha and red pepper flakes to your desired spice level.
If tamarind concentrate is unavailable, substitute with 2 tablespoons of lime juice and 1 tablespoon of brown sugar.
Make sure the wok is hot before adding ingredients to prevent sticking.
For a vegetarian option, ensure your soy sauce and tamarind concentrate are vegetarian-friendly.

You need to login to claim your token

🔐 Login to get token

Gideon Trantow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Lucile Waelchi

    The perfect balance of flavors! I've finally mastered Pad Thai thanks to this recipe.

  • Gladyce Douglas

    I've tried many Pad Thai recipes, but this one is the best. The tamarind concentrate really makes a difference.

  • Emery Kreiger

    Great recipe! I adjusted the spice level for my kids, and they loved it. Will definitely make this again.

  • Ben Damore

    Easy to follow and absolutely delicious. I added some shrimp for extra protein, and it was amazing!

  • Elwin Schmeler

    This recipe is a game-changer! The tofu comes out perfectly crispy, and the sauce is spot-on. My family devoured it!

LEAVE A REVIEW

Please Rate